Ground Turkey Chili with Kidney and Black Beans

Ground Turkey Chili

This stovetop chili has distinct ground turkey crumbles, whole kidney and black beans, and diced tomatoes in a red sauce. Brown the turkey before adding the liquid, then simmer the chili uncovered until the sauce coats the beans but still pools lightly around them.

Serve it in bowls with a dollop of sour cream and a little shredded cheddar. Allow about 15 minutes to prep and 40–45 minutes to cook; the recipe makes 6 bowls.

Ingredients for Ground Turkey Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (about 450g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (15 ounces) tomato sauce
• 1/2 cup low-sodium chicken broth, plus more if needed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon kosher salt and 1/4 teaspoon black pepper to start, plus more to taste
• Optional: a pinch to 1/4 teaspoon cayenne pepper
• 6 tablespoons sour cream, for serving
• 1/2 cup shredded cheddar cheese, for serving

How to Make Ground Turkey Chili

1. Prepare the ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of beans, but keep the diced tomatoes and their juices together.
2. Soften the onion: Warm the oil in a 5- to 6-quart heavy pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and stir for about 1 minute, until fragrant.
3. Brown the turkey: Add the ground turkey and cook over medium to medium-high heat for 7–9 minutes, breaking it into small, irregular crumbles as it cooks. The turkey should be fully cooked with no pink remaining before the simmer; ground turkey should reach 165°F (75°C) for food safety. Small crumbles can be difficult to probe individually. Drain excess fat only if the turkey releases an appreciable amount.
4. Cook the paste and spices: Stir in the tomato paste, chili powder, cumin, salt, pepper, and optional cayenne. Cook over medium heat for 1–2 minutes, stirring, until the paste coats the turkey and darkens slightly without burning.
5. Simmer the chili: Stir in the diced tomatoes with their juices, tomato sauce, 1/2 cup broth, and both kinds of beans. Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer uncovered for 25–30 minutes, stirring periodically and scraping the bottom of the pot. Start checking at 25 minutes: the beans should be hot and intact, with sauce coating the solids and pooling lightly around them.
6. Adjust and serve: Taste and add salt or pepper as needed. If the chili is thin, simmer it uncovered for a few more minutes; if it is too thick, add broth a few tablespoons at a time. Let stand off the heat for about 5 minutes. Ladle into bowls and top each with about 1 tablespoon sour cream and a light scattering of cheddar.

How Thick Should Turkey Chili Be?

A spoonful should hold the beans and turkey together without looking dry. Canned tomato products vary in thickness, so judge the finished chili by the sauce visible around the solids. Stir as it reduces to keep the tomato base from sticking; if it thickens too much while resting, loosen it with a little broth.

Which Cans Should You Drain?

Drain and rinse the kidney and black beans, but use all the juices from the diced tomatoes. Start with the measured 1/2 cup broth rather than adding extra liquid before the chili has simmered.

Storing and Reheating

Cool the chili promptly and refrigerate it without toppings in an airtight container for up to 3–4 days. Reheat in a saucepan over medium heat, stirring, or microwave until hot throughout. Add a splash of broth if needed, then top each bowl with fresh sour cream and cheddar.

For longer storage, freeze cooled, untopped chili in airtight, portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, including sour cream and cheddar: 360 calories, 27g protein, 15g fat, and 32g carbohydrates. A bowl is approximately 350g; per 100g, that is about 103 calories, 8g protein, 4g fat, and 9g carbohydrates. Values vary with the ground turkey and canned products used and how much the chili reduces.